Using the reverse sear method from Serious Eats.
Steak:
Methodology:
Season the steak really well, at least an hour before cooking.
Preheat oven to 200°F - 275°F.
Pat steak scrupulously dry. Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.
Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.
Add steaks to pan, along with 1 T butter. Brown on 1st side, about 45 seconds.
Flip, brown on second side.
Hold steaks upright to brown on edges.
Remove to plate to rest, tented with foil.
Kräuterbutter:
Ingredients:
1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste
Methodology:
Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.
Red Wine Pan Sauce:
Ingredients:
1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper
Methodology:
Sauté shallot in oil remaining in pan (should be 1 t).
Add wine, simmer until reduced by half, about 1 minute.
Add broth, simmer 2 minutes.
Remove from heat, whisk in butter until fully emulsified, season to taste. Serve.
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